Classic Baguettes Recipe 445

Steps:

• Split the baguette open and lightly brush with oil, then season lightly with salt and pepper. Thinly slice the roasted pepper. Layer on the prosciutto, provolone, basil, red pepper, balsamic glaze and salami. Top with the top half of the baguette. (Layering the meat on the bottom and top of the sandwich prevents the fillings from soaking through and making the bread soggy.)
• Put a bowl or other heavy object (such as a large can or jar) on the sandwich to press it for 1 hour before serving. Or, pack it in the bottom of your lunchbox, under a glass container or drink.

Steps:

• Make and ferment the poolish: Combine the water and yeast in a medium bowl. Let stand 1 minute, then stir with a wooden spoon until yeast is dissolved. Add the flour and stir until the consistency of a thick batter. Continue stirring for about 100 strokes or until the strands of gluten come off the spoon when you press the back of the spoon against the bowl. Scrape down the sides of the bowl with a rubber spatula. Cover with a clean damp towel or plastic wrap and put in a moderately warm, draft-free place until it doubles in volume.
• Mix and knead the final dough: Measure the remaining ingredients. Measure and transfer 1 cup (9 ounces) of the poolish into a 6-quart bowl. (Discard remaining poolish) Add the water and yeast. Break the poolish up well with a wooden spoon and stir until it loosens and the mixture foams slightly. Add 1 cup of the flour and stir until well combined. Add the salt and only enough of the remaining flour to make a thick mass that is difficult to stir. Turn out onto a well-floured surface. Knead, adding more flour as needed, until the dough is soft and smooth, 15 to 17 minutes total. The dough is ready when a little dough pulled from the mass springs back quickly.
• Ferment the dough: Shape the dough into a ball and let it rest on a lightly floured surface while you scrape, clean, and lightly oil the large bowl. Place the dough in the bowl and turn once to coat with oil. Take the dough's temperature: the ideal is 78 degrees. Cover with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degrees) draft-free place until doubled in volume, and a slight indentation remains after pressing a finger into the dough.
• Divide the dough and rest: Deflate the dough by pushing down in the center and pulling up on the sides. Transfer the dough to a lightly floured work surface and knead briefly. Cut into 4 equal pieces. Flatten each with the heel of your hand and shape into a tight ball. Cover with a clean damp towel or plastic wrap and put in a moderately warm draft-free place for 30 minutes.
• Shape the dough into loaves: Flatten each with the heel of your hand on an unfloured board. Shape each into a 14-inch loaf.
• Proof the loaves: Place the loaves seam side up in a well-floured couche. Cover with a clean damp towel or plastic wrap and put in a moderately warm draft-free place until increased in volume about 1 1/2 times, or until a slight indentation remains when the dough is pressed with a fingertip.
• Bake the loaves: 45 minutes to 1 hour before baking, preheat the oven and homemade hearth or baking stone on the center rack of the oven to 450 degrees. The oven rack must be in the center of the oven. Gently roll the loaf onto a lightly floured peel, seam side down. Score the loaf with a sharp razor blade or serrated knife making quick shallow cuts. Using the peel, slide the loaves onto the hearth. Quickly repeat with the next 2 loaves. Quickly spray the inner walls and floor of the oven with cold water until steam has filled the oven. Quickly close the door to trap the steam and bake 3 minutes. Spray again, closing the door quickly so that the steam doesn't escape. Bake until the loaves are a rich caramel color and the crusts are firm, 15 to 20 minutes.
• To test the loaves for doneness, remove from the pans and hold them upside down. Strike the bottom firmly with your finger. If the sound is hollow, the breads are done. If not, bake 5 minutes longer. Cool completely on a wire rack.

Steps:

• Combine the yeast and the warm water in a small bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes. Combine the flours and salt in a large bowl. Pour the cool water and the yeast mixture over the flour, and mix with your fingers to form a shaggy mass. Move the dough to a lightly floured work surface and knead for 4 minutes. It should be supple and resilient, but not too smooth at this point. Let the dough rest on the work surface for 20 minutes, covered with plastic wrap or a light towel. (This rest period is the autolyse.)
• Knead the dough for 6 to 8 minutes. Don't overknead it: The dough should be smooth, stretchy, and resilient. Place the dough in a lightly oiled bowl, turn it in the bowl to coat with oil, and cover it with plastic wrap. Let rise at room temperature ( 75 to 77 degrees F) for 1 1/2 to 2 hours, or until nearly doubled in volume.
• Gently deflate the dough and fold it over itself in the bowl. Reshape it into a ball and cover with plastic wrap. Let it rise for 1 1/4 hours or until it has nearly doubled again. Gently deflate the dough again, reshape into a round, cover, and let rise for about 1 hour. Place the dough on a very lightly floured surface and divide it into 3 equal pieces (about 10 ounces each). Gently stretch one piece into a rectangle, leaving some large bubbles in the dough. Fold the top third down and the bottom third up as if you were folding a business letter. Now form the loaf into a log by rolling the dough over from left to right and sealing the seam with the heel of your palm. Fold the dough over about 1/ 3 of the way each time, seal the length of the loaf, then repeat. You want to gently draw the skin tight over the surface of the baguette while leaving some air bubbles in the dough. Seal the seam, being careful not to tear the skin of the dough or deflate its airy structure. Set aside on the work surface to relax before elongating it, and repeat the shaping process with remaining pieces of dough.
• Now elongate each baguette, starting with the first one you shaped, by rolling it back and forth on the work surface. Begin with both hands over the center of the loaf and work them out to the ends until the loaf reaches the desired length. (Don't get carried away, or the baguettes won't fit in your oven!) Place the finished loaves on a peel or upside down baking sheet lined with parchment paper and generously sprinkled with cornmeal or on a baguette pan. Cover the loaves with well oiled plastic or a floured cloth and let rise for 30 to 40 minutes until the loaves are slightly plump but still not doubled in volume. The final rise is short, because you want the baguettes to be slightly under proofed; this will give them a better oven spring, resulting in loaves with a light, airy crumb and more flared cuts.
• Thirty minutes before baking, preheat the oven to 500 degrees F. Place a baking stone in the oven to preheat, and place an empty water pan directly under the stone. Use a very sharp razor blade or lame to make 3 to 5 slashes, depending on the length of your loaves, on the top of each baguette. The cuts should run from one end of the loaf to the other, rather than across it, and the blade should be held at a 30 degree angle to the loaf so that the cuts pop open in the oven. Be careful not to press down too hard, or you may deflate the loaves. Using a plant sprayer, mist the loaves.
• Gently slide the loaves onto the preheated stone, or place the baguette mold in the oven. Pour 1 cup of very hot water into the water pan and quickly close the oven door. After 1 minute, mist the loaves and oven walls 6 to 8 times and close the door. After 2 more minutes, spray the loaves and the oven walls again.
• Bake for 12 minutes, then lower the oven temperature to 400 degrees F and bake for 25 to 30 minutes longer until the loaves are golden brown and crisp. Move them to a rack to cool.
• Enjoy your baguettes still slightly warm with some soft, ripe French cheese and a glass of wine.
• Note: If cake flour is not available, you can use the same amount of unbleached allpurpose flour, but cake flour will give the baguette a lighter texture.